American dinner

Creamy Homemade Potato Soup with Bacon and Cheddar

Name: Creamy Homemade Potato Soup with Bacon and Cheddar
Prep time: 18 min
Cook time: 35 min
Total time: 53 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 pounds russet potatoes, peeled and cut into 1-inch cubes; 1 medium yellow onion, finely diced; 3 celery stalks, diced into small pieces; 3 cloves garlic, minced; 4 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 5 cups chicken or vegetable broth; 1 cup heavy cream; 6 slices bacon, chopped; 1½ cups sharp cheddar cheese, shredded; ½ cup sour cream; 3 tablespoons fresh chives, chopped; Salt to taste; Black pepper to taste

Easy creamy potato soup recipe with bacon and cheddar. Homemade comfort food ready in 50 minutes with simple ingredients.

Prep: 18 minCook: 35 minTotal: 53 minServes 4512 cal

Health Scores

Gut Health8/10

Anti-Inflammatory6/10

Blood Sugar Control7/10

Instructions

1
Cook the chopped bacon in a large skillet over medium-high heat until crispy, about 6 minutes, then transfer to a paper towel-lined plate and set aside.
2
Melt butter in a heavy-bottomed pot or Dutch oven over medium heat, then add the diced onion and celery, stirring frequently until softened and translucent, about 5 minutes.
3
Add the minced garlic to the vegetable mixture and cook for another minute, stirring constantly until fragrant.
4
Sprinkle the flour over the aromatics and stir vigorously for 2 minutes to create a smooth roux, ensuring the flour cooks out slightly but doesn't brown.
5
Pour in the broth gradually while whisking to prevent lumps from forming, then bring the mixture to a gentle boil.
6
Add the potato cubes to the broth and reduce heat to medium, simmering uncovered for 18-20 minutes until the potatoes are fork-tender and begin breaking apart slightly.
7
Remove the pot from heat and use an immersion blender to pulse the soup 8-10 times, creating a partially blended texture with some chunky pieces remaining.
8
Slowly pour in the heavy cream while stirring gently, then stir in the shredded cheddar cheese until completely melted and incorporated.
9
Whisk in the sour cream until smooth, then taste and adjust seasoning with salt and black pepper as needed.
10
Divide the soup into serving bowls, then garnish generously with the reserved crispy bacon and fresh chopped chives before serving hot.

Variations & Substitutions

Ingredient	Substitute	Notes
Heavy cream	Half-and-half or whole milk mixed with Greek yogurt	Reduces saturated fat while maintaining creaminess and adding probiotic gut-health benefits
All-purpose flour	Cornstarch or arrowroot powder at half the amount	Lower glycemic impact supports blood sugar stability and easier digestion
Cheddar cheese	Gruyère or aged gouda	Harder cheeses are easier to digest due to lower lactose content and beneficial bacteria
Bacon	Smoked tempeh strips or coconut bacon	Plant-based alternative reduces inflammatory markers and processed meat intake
Russet potatoes	Yukon gold or purple potatoes	Waxy varieties contain different starch ratios and purple varieties offer anthocyanins for inflammation reduction

Nutrition Information

Per serving (serves 4)

Calories	512
Total Fat	26g
Saturated Fat	14g
Cholesterol	78mg
Sodium	1180mg
Carbohydrates	48g
Fiber	5g
Sugar	3g
Protein	24g